Cooking with saffron
Saffron is a traditional spice for cakes and is used to colour food and drinks all over the world.
In Spain, saffron is used in many national dishes such as paella, fabada or in fish stew. But you shouldn't overdo it, as the spice has a strong taste that can overpower your dish.
Here are some recipes that use saffron as an ingredient
Cauliflower with saffron
For 4 people as a side dish: 1 1/ 2 teaspoons of saffron threads ( azafrán en hebras), 75 ml of boiling water, 1 mediumsized cauliflower ( coliflor), cut into florets, 1 large red onion ( cebolla roja), cut into strips 100g sultanas ( pasas sultanas), 90g pitted green olives sliced in half ( aceitunas verdes), 4 tablespoons olive oil ( aceite de oliva), 2 bay leaves ( laurel), 4 tablespoons chopped parsley ( perejil), salt, black pepper
Preheat the oven to 200 degrees Celsius.
Put the saffron threads in a small bowl and pour the boiling water over them. Let them soak for a minute, then place into a larger bowl. Add the rest of the ingredients, except the parsley, mix everything well.
Place everything in an ovenproof dish, cover with aluminium foil and bake in the oven for 40 to 50 minutes. The cauliflower shouldn't be too soft.
After 20 minutes, take the pan out of the oven and mix everything together again. Cover with foil again and continue cooking.
When the cauliflower is ready, take the dish out, remove the aluminium foil, let everything cool down a bit before adding the parsley. Season again with salt. Serve hot or lukewarm.
Spaghetti with courgettes, saffron and prawns
For 4 people: 400 g peeled shrimp ( gambas), virgin olive oil for frying ( aceite de oliva virgen extra), 2 courgettes ( calabacines), 1 clove of garlic ( ajo), chili rings ( chile), saffron threads ( hebras de azafrán), fish seasoning ( condimento para pescado), 250 ml vegetable stock ( caldo de verduras), 400 g spaghetti ( espaguetis), 4 sprigs of fresh parsley ( perejil), sea salt ( sal marina).
First peel the garlic and cut into fine slices. Wash the courgettes and cut into small slices. Wash the parsley, remove the stems and finely pluck the leaves.
Briefly sear the prawns in a nonstick pan with the olive oil. Add courgettes, garlic slices, chili rings and saffron threads and season well with the fish seasoning. Then pour in the vegetable stock and bring to the boil.
In the meantime, cook the spaghetti in water for about five minutes, adding a pinch of salt. Sieve, immediately add to the pan with the prawns and cook for about two minutes. Season with parsley and salt.
Mussel soup with vegetables and garlic mayonnaise
1 kg mussels ( mejillones), 140 g shallots ( escalonias), 60 g celery ( apio) and a few celery leaves, 6 tbsp olive oil, 1 pressed clove of garlic ( ajo), 2 parsley stalks ( perejil), 2 sprigs of thyme ( tomillo) , 100 ml white wine, dry vermouth or sherry, 80 g finely diced fennel ( hinojo), 150 g cherry tomatoes ( tomates cerezas), 80 g
each of courgettes ( calabacín) and aubergine ( berenjena), 1/ 4 teaspoon saffron threads ( azafrán), 1 cl dry anise ( anís seco), 300 ml cream ( nata liquida), lemon ( limón).
For the mayonnaise: 2 egg yolks, Dijon mustard ( mostaza de Dijon), salt, sugar, cayenne pepper ( cayena), 2 cloves of garlic, 60 ml olive oil ( aceite de oliva).
Sautee half of the diced shallots, celery and garlic in olive oil in a casserole pan without the lid. Add the cleaned mussels, celery leaves, parsley and a sprig of thyme, pour in the white wine and vermouth, stir once. Put the lid on and hold both handles firmly with a towel over the lid to keep the pot tightly closed and give it a good shake so that the mussels cook evenly. When they have opened, drain two thirds of the stock through a sieve and set to one side.
Mix the egg yolks, mustard and crushed garlic. Drizzle the oil into the mayonnaise and then season with salt, sugar and cayenne to taste.
Sautee the fennel, half of the cherry tomatoes and saffron in olive oil, add the anise, and the mussel stock, simmer for about five minutes.
Pour in the cream, continue cooking on a low heat. Puree the soup to a fine consistency, mix with the garlic mayonnaise and season with salt, pepper, cayenne pepper, lemon juice and aniseed.
Cut the aubergine and courgettes into slices, slice remaining shallots, fry the vegetables in oil, add to the soup along with the mussels, the remaining tomatoes and the shredded thyme, stir, season again if necessary, and serve.
Pear and saffron jam
Ingredients for 4 jars of 250 ml: 1 pinch of saffron threads ( hebras de azafrán), 80 ml of water, 1 kg of ripe pears ( peras), 300 g of preserving sugar ( 3: 1), 1 pinch of bourbon vanilla.( vanilla).
Dip the clean jars and their lids in boiling water for about two minutes. Remove and drain on a clean kitchen towel.
Soak the saffron threads in water. Peel and core the pears and cut into pieces about one centimetre in size. Then mix well with the preserving sugar in a saucepan. Add the Bourbon vanilla and the water with the soaked saffron threads and bring to the boil. Simmer for about 30 minutes and then puree. Finally bring to the boil again, pour into the jars while hot and seal.
If stored sealed in a cool dry place, the homemade jam will keep for several months. Store in the refrigerator after opening and use quickly.